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MenuTome · Ingredient guide
Culinary herbs
20 herbs used in European cooking: flavour, use and substitutes.
PDF · 45 pages · 6.8 MB · with MenuTome watermark
ParsleyFresh and grassy with a light peppery edge.
ChivesMildly onion-like with a gentle bite.
DillFresh, lightly sweet and reminiscent of anise.
BasilSweet and peppery, sometimes with a clove-like note.
ThymeRobust, savoury and warmly aromatic.
RosemaryStrong, resinous and slightly pine-like.
OreganoSavoury, warm and assertively herbal.
MarjoramRounded, gently savoury and slightly sweet.
SageWarm, savoury and slightly bitter, with a strong scent.
TarragonGently anise-like, savoury and slightly sweet; the cultivar matters.
ChervilDelicate and fresh with a faint anise note.
LovageVery strong, celery-like and reminiscent of stock.
Wild garlicGarlicky, green and fresh.
MintFresh, gently sweet and cooling in character; this entry means spearmint.
Lemon balmGently lemony and green, without much acidity.
Summer savoryPeppery, savoury and assertively herbal.
Bay leafSavoury and aromatic with a resinous edge.
BorageMild and green with a cucumber-like character.
Coriander leaves (cilantro)Boldly green and citrus-like; people perceive it very differently.
Sweet woodruffHay-like, sweet and distinctive after brief wilting.All images are AI-generated illustrations.
Sources and notes
Image: AI-generated (OpenAI). Image note: The illustrations were created with AI. They show culinary ingredients and are not a guide to identifying wild plants.